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Ingredients Jump to Instructions ↓

  1. 1 pound medium red potatoes, quartered

  2. 1 cup fresh baby carrots

  3. 1 boneless beef chuck roast (3 to 4 pounds)

  4. 1/4 cup Dijon mustard

  5. 2 teaspoons dried rosemary, crushed

  6. 1 teaspoon garlic salt

  7. 1/2 teaspoon dried thyme

  8. 1/2 teaspoon pepper

  9. 1/3 cup chopped onion

  10. 1-1/2 cups beef broth

Instructions Jump to Ingredients ↑

  1. Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Yield: 6-8 servings.

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